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Ingredients

2 medium heads garlic, separated into cloves, unpeeled

1/4 cup olive oil

4 pounds plum tomatoes, halved lengthwise

1 tablespoon red wine vinegar

2 teaspoons honey

Preparation

Preheat oven to 350°F. Combine garlic and oil in small glass baking dish. Cover with foil and bake until garlic is very tender, about 40 minutes. Using slotted spoon, transfer garlic to work surface; reserve garlic oil. Peel garlic cloves.

Preheat broiler. Line 2 rimmed baking sheets with foil. Brush foil with some of reserved garlic oil. Arrange tomatoes, cut side down, on prepared sheets. Working in batches, broil tomatoes until skins are slightly charred, watching closely to avoid burning, about 10 minutes. Cool. Remove tomato skins and discard. Place tomatoes and any juices from baking sheets in processor. Add garlic, vinegar, honey and any remaining garlic oil. Puree sauce until smooth. Transfer to bowl. Season to taste with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate.)

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Reviews

This is a great,
simple sauce, but
requires good
ingredients. I used
fresh heirloom
tomatoes from our
garden, three plum
and a brandywine
beefsteak. Rather
than roast the
garlic in oil, I cut
the top off the
garlic bulbs,
drizzled them with
olive oil, wrapped
them loosely with
foil and roasted.
Added fresh thyme
and oregano before
serving with
homemade pasta
topped with
parmigiano.

I made this sauce in 98 and followed the recipe exactly. My memory of it was that it made the best eggplant parm I've ever had. Last week I had company and wanted a homemade sauce for seafood pasta. I did not have access to a computer and made recipe from memory. I roasted the tomatoes and garlic together. I forgot about the honey but added some sugar. Forgot the vinegar completely ... next time I will use it. The sauce was AMAZING with home made pasta, grilled shrimp and scallops. This recipe is a keeper and a do over ... and a 4 forker.

An interesting dish. It's light and fresh and, obviusly, full of garlic. I'll definately keep this in mind for Halloween dinner. However, it didn't have much interest beyond the garlic & we found it a bit disappointing.

Awesome!!! I increased the garlic a bit, and found it to work well. This sauce is a keeper.

Wasn't sure about the combination of ingredients but it was really good! Used my home grown tomatoes, yum! It's alot of garlic but, it gave the sauce a rich, creamy texture and taste. Broiling the tomatoes was a nice idea. They almost fall apart when their done. I thought this was a fun dish to make. It's a 3.5 forker!